Shrimp with Artichoke Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 appetizer servings
- 1 cup extra-virgin olive oil
- 1 tablespoon freshly grated parmesan cheese
- 1 garlic clove
- 1 cup (packed) fresh basil leaves
- Carbohydrate 5 g(2%)
- Cholesterol 43 mg(14%)
- Fat 28 g(43%)
- Fiber 2 g(9%)
- Protein 7 g(14%)
- Saturated Fat 4 g(21%)
- Sodium 259 mg(11%)
- Calories 293
Preparation To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using. Cut artichoke hearts into quarters. Combine artichoke hearts, basil, and garlic in processor. Add oil and blend until smooth. Transfer to bowl. Mix in cheeses. Season artichoke pesto to taste with salt and pepper. Place pesto in center of platter. Surround with shrimp and serve.
Preparation To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using. Cut artichoke hearts into quarters. Combine artichoke hearts, basil, and garlic in processor. Add oil and blend until smooth. Transfer to bowl. Mix in cheeses. Season artichoke pesto to taste with salt and pepper. Place pesto in center of platter. Surround with shrimp and serve.
